Strawberry Cloud Matcha Sourdough Bread

This Strawberry Cloud Matcha Sourdough Loaf is the perfect combination of earthy matcha, sweet strawberries, creamy white chocolate, and soft, fluffy marshmallows! Made with two separate doughs, one classic sourdough and one flavored with matcha and maple syrup, this loaf has beautiful swirls of green and white throughout. The freeze-dried strawberries add a delicious fruity sweetness, while the mini marshmallows create little pockets of gooey goodness. It’s a fun and unique sourdough creation that’s just as delicious as it is beautiful!

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Servings: 1 loaf

Ingredients Recipe

Ingredients

Sourdough Loaf

500 g bread flour divided
325 g filtered water divided
120 g active sourdough starter divided
12 g salt divided
2 tablespoons matcha powder
3 tablespoons maple syrup

Strawberry Cloud Inclusions

1 oz freeze-dried strawberries approximately 28g
3/4 cup mini marshmallows
1/3 cup white chocolate chips

Recipe

Mix the Two Doughs: For this recipe, you’ll be making two separate doughs, one plain and one matcha. This creates beautiful green and white swirls throughout the loaf.
Matcha Sourdough Dough: In your first mixing bowl, combine:
- 250g bread flour
- 150g filtered water
- 60g active sourdough starter
- 6g salt
- 2 tablespoons matcha powder
- 3 tablespoons maple syrup
Start by combining the water, matcha powder, and maple syrup. Stir until the matcha is fully incorporated and there are no large clumps.
Add the active sourdough starter and stir until mostly combined.
Next, add the bread flour and salt. Mix until everything is incorporated and a shaggy dough forms.
Plain Sourdough Dough: In your second mixing bowl, combine:
- 250g bread flour
- 175g filtered water
- 60g active sourdough starter
- 6g salt
Mix until all ingredients are incorporated and a shaggy dough forms.
Cover both bowls and allow the doughs to rest for 1 hour.
Stretch and Folds: After resting, begin your stretch and folds on both doughs.
Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
Cover both bowls and allow the doughs to rest for 30 minutes.
Repeat this process for a total of 4 rounds of stretch and folds, allowing 30 minutes between each round.
Both doughs should become smoother, stronger, and more elastic with each set.
Bulk Fermentation: After completing your stretch and folds, cover both bowls and allow the doughs to bulk ferment at room temperature until they have risen, appear puffy and jiggly, and are no longer sticky to the touch.
Fermentation time will vary depending on the temperature of your kitchen and how active your sourdough starter is.
Keep an eye on both doughs, as the matcha dough may ferment a little differently than the plain dough. Watch how the dough looks and feels rather than relying strictly on the clock.
Prepare the Strawberry Cloud Inclusions: While your doughs are fermenting, prepare your inclusions.
Measure out 1 oz (approximately 28g) of freeze-dried strawberries. If the pieces are large, gently break them into smaller pieces.
Measure out ¾ cup of mini marshmallows and ⅓ cup of white chocolate chips.
Set everything aside until you’re ready to laminate.
Lamination: Once bulk fermentation is complete, gently turn both doughs out and carefully stretch each one into a large rectangle, being careful not to tear the dough.
Start with the matcha dough on the bottom and gently layer the plain sourdough dough on top, adjusting them so they are relatively even in size. This will help create beautiful green and white swirls throughout your loaf. I like to flour and flip my dough so it’s easier to work with when shaping.
Begin sprinkling the freeze-dried strawberries, mini marshmallows, and white chocolate chips evenly over the dough.
As you fold the dough into thirds, continue adding the strawberries, marshmallows, and white chocolate chips between each layer, making sure every fold has a good amount of each inclusion.
Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the strawberries, marshmallows, and white chocolate chips tucked inside.
Be careful not to overwork your dough during shaping. Try to keep the marshmallows tucked away from the surface, as exposed marshmallows can melt and caramelize quickly during baking.
Place the shaped dough seam-side up into a floured banneton.
Cover and refrigerate overnight until ready to bake. I typically let mine cold proof overnight and bake it the following day.
Bake: Preheat your oven to 450°F (232°C) with your Dutch oven inside.
Once preheated, remove your sourdough from the refrigerator and carefully transfer it onto parchment paper.
Score the top of your loaf and place it into the hot Dutch oven.
Bake for:
- 40 minutes covered at 450°F (232°C)
- 10 minutes uncovered at 450°F (232°C)
After 40 minutes, remove the lid and continue baking uncovered for another 10 minutes.
Check your loaf for doneness and add additional baking time as needed. Aim for an internal temperature of approximately 200°F (93°C), checking the bread portion rather than directly in a pocket of melted marshmallow or white chocolate.
Keep an eye on your loaf during the final minutes, as the marshmallows and white chocolate can cause exposed areas to brown more quickly. If the top begins getting too dark, place the lid back on and continue baking.
Every oven is different, so you may need slightly more or less baking time.
Cool and Enjoy: Once your sourdough has finished baking, carefully remove it from the Dutch oven and transfer it to a cooling rack.
Allow the loaf to cool for at least 1 hour before slicing to give the inside time to set.
Slice and enjoy the delicious combination of earthy matcha, sweet strawberries, creamy white chocolate, and soft marshmallow pockets!

Strawberry Cloud Matcha Sourdough Bread